Savoyard potatoes are a typical Piedmont recipe, simple yet rich in taste: these are baked gratin potatoes, layered and seasoned with cheese – usually Fontina, Piedmontese Toma, or Gruyère – butter, and Parmesan. A preparation that reveals the influence of French cuisine, particularly the famous gratin dauphinois. However, compared to the latter, Savoyard potatoes are lighter on the palate and characterized by flavors that appear more familiar and reassuring to us Italians. Perfect as a hearty side dish or a rich appetizer, Savoyard potatoes captivate with the contrast between the golden crust on the surface and the soft, stringy consistency inside. A simple dish that always manages to surprise, ideal for serving at a convivial dinner or a Sunday family lunch. Just a few ingredients are needed, but the result is truly irresistible.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian Regional
- Region: Piedmont
- Seasonality: Fall, Winter, and Spring
- Energy 437.34 (Kcal)
- Carbohydrates 42.56 (g) of which sugars 4.06 (g)
- Proteins 17.27 (g)
- Fat 22.60 (g) of which saturated 14.54 (g)of which unsaturated 8.12 (g)
- Fibers 4.89 (g)
- Sodium 406.20 (mg)
Indicative values for a portion of 259 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Savoyard Potatoes
- 2.2 lbs potatoes
- 5 oz fontina (or Piedmontese toma, or Gruyère)
- 2.8 tbsp butter
- 2/3 cup milk
- 2 tbsp Parmesan
- to taste salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot large
- 1 Baking Dish about 13×9 inches
How to Prepare Baked Savoyard Potatoes
To prepare Savoyard potatoes, start by peeling the potatoes. Then slice them about 1/8 inch thick (1). Do not slice them too thin or they will break when blanched. Bring a large amount of lightly salted water to a boil, then add the potato slices and let them boil for 4-5 minutes until they are slightly soft but not fully cooked (2). Drain and let them cool. Meanwhile, cut the Fontina into cubes (3).
Lightly butter the bottom and edges of a baking dish, then arrange the potato slices to form a first layer. Season with a pinch of salt, a grind of pepper, and a few knobs of butter (4). Add a light sprinkle of Parmesan and some cheese cubes (5). Cover with a second layer of potatoes (6), which you will also season with butter, salt, pepper, Parmesan, and Fontina.
Continue this way until the ingredients are used up. On the last layer, do not add the butter for now, but pour the milk, distributing it well across the baking dish (7). Then finish with a few knobs of butter on the surface (8). Bake the Savoyard potatoes in a preheated oven at 350°F (fan-assisted) for 20-25 minutes, until the milk is absorbed by the potatoes and a delicious crust forms on the surface (9).
Remove the Savoyard potatoes from the oven and let them rest for about 5 minutes before slicing and serving.
Storage
Savoyard potatoes can be stored at room temperature for a few hours, or in the refrigerator for a couple of days.
Tips and Variations
In Piedmont, this potato gratin is usually seasoned with Piedmontese Toma or Fontina cheese, but in other regions, if these cheeses are not easily available, they can be replaced with local cheeses, resulting in a delicious dish nonetheless.
